Grandma’S Hickory Nut Cake

• 2 cups sugar
• 2/3 cup butter
• 3 large eggs
• 1/8 teaspoon salt
• 2 teaspoons baking powder
• 2-1/2 cups all-purpose flour
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup hickory nuts, chopped (reserve a few halves for garnish)
• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 cup milk or half-and-half cream
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

1. Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased
2. .
3. Bake at 325u0b0 for 45-50 minutes. (Cake may be baked in 8-in. layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup if desired.) Frost cake.

sugar, butter, eggs, salt, baking powder, flour, milk, vanilla, hickory nuts, butter, brown sugar, milk, sugar, vanilla

Taken from www.tasteofhome.com/recipes/grandma-s-hickory-nut-cake/ (may not work)